Displaying publications 41 - 60 of 159 in total

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  1. Sarbon NM, Sandanamsamy S, Kamaruzaman SF, Ahmad F
    J Food Sci Technol, 2015 Jul;52(7):4266-75.
    PMID: 26139891 DOI: 10.1007/s13197-014-1522-4
    The aim of this study is to report the yield of extraction, as well as the physicochemical and antioxidant properties of extracted chitosan from mud crabs (S.olivacea) as compared to commercial chitosan. The yield obtained for extracted chitosan was 44.57 ± 3.44 % with a moisture and ash content of 9.48 ± 0.59 % and 5.97 ± 0.90 %, respectively. Commercial chitosan demonstrated a higher degree of deacetylation (58.42 ± 2.67 %), water (250 ± 9.90 %) and fat (329 ± 7.07 %) binding capacity, solubility (73.85 %), viscosity (463.25 ± 13.10 %) and also the whiteness value (77.8 ± 0.47) compared to the extracted chitosan, which were only 53.42 ± 0.88 %, 180 ± 0.00 %, 260 ± 0.00 %, 53.38 %, 383.9 ± 28.43 % and 62.1 ± 7.52 %, respectively. The structure of extracted and commercial chitosan was also investigated using Fourier Transform Infrared Spectroscopy (FTIR). In conclusion, the extracted chitosan possessed potential properties similar to the commercial chitosan with high reducing power but low in the scavenging activity on the DPPH and hydroxyl radicals compared to the commercial chitosan.
  2. Wong YM, Siow LF
    J Food Sci Technol, 2015 May;52(5):3086-92.
    PMID: 25892813 DOI: 10.1007/s13197-014-1362-2
    Red-fleshed dragon fruit (Hylocereus polyrhizus) is rich in antioxidants. The aim of this study was to determine the effects of heat pasteurization, pH adjustment, ascorbic acid addition as well as storage under agitation and light or dark condition on betacyanin content in red-fleshed dragon fruit (Hylocereus polyrhizus) juice and concentrate. The concentrate was produced by concentrating clarified red-fleshed dragon fruit juice in a rotary evaporator at 40 °C. UV-Visible spectrophotometer was used for analyzing betacyanin content. Addition of 0.25 % ascorbic acid, pH 4.0, and pasteurization at 65 °C for 30 min were selected as the best processing conditions to retain betacyanin content in red-fleshed dragon fruit juice. Storage at the agitation speed of 220 rpm showed that the concentrated samples had higher betacyanin stability compared to juice, while both juice and concentrate had almost similar betacyanin stability when tested for storage in the presence of light. In summary, ascorbic acid stabilized betacyanin in both juice and concentrate at agitated or non-agitated conditions. In contrast, light degraded betacyanin in both juice and concentrate models.
  3. Tan YS, Baskaran A, Nallathamby N, Chua KH, Kuppusamy UR, Sabaratnam V
    J Food Sci Technol, 2015 May;52(5):3058-64.
    PMID: 25892809 DOI: 10.1007/s13197-014-1332-8
    Nutritional value of cooked food has been considered to be lower compared to the fresh produce. However, many reports showed that processed fruits and vegetables including mushrooms may retain antioxidant activity. Pleurotus spp. as one of the edible mushroom are in great demand globally and become one of the most popular mushrooms grown worldwide with 25-fold increase in production from 1960-2009. The effects of three different cooking methods (boiling, microwave and pressure cooking) on the antioxidant activities of six different types of oyster mushrooms (Pleurotus eryngii, P citrinopileatus, P. cystidiosus P. flabellatus, P. floridanus and P. pulmonarius) were assessed. Free radical scavenging (DPPH) and reducing power (TEAC) were used to evaluate the antioxidant activities and the total phenolic contents were determined by Folin-Ciocalteu reagent. Pressure cooking improved the scavenging abilities of P. floridanus (>200 %), P. flabellatus (117.6 %), and P. pulmonarius (49.1 %) compared to the uncooked samples. On the other hand, the microwaved Pleurotus eryngii showed 17 % higher in the TEAC value when compared to the uncooked sample. There was, however, no correlation between total phenolic content and antioxidant activities. There could be presence of other bioactive components in the processed mushrooms that may have contributed to the antioxidant activity. These results suggested that customized cooking method can be used to enhance the nutritional value of mushrooms and promote good health.
  4. Ali F, Ranneh Y, Ismail A, Esa NM
    J Food Sci Technol, 2015 Apr;52(4):2103-11.
    PMID: 25829590 DOI: 10.1007/s13197-013-1187-4
    The antioxidant components of cocoa powder, which is rich in polyphenols, were isolated using column chromatography and high performance liquid chromatography. Polyphenolic compounds were then characterized by high-performance liquid chromatography/Ultraviolet and electronspray ionization-tandem mass spectrometry (HPLC-UV-/ESI-MS-MS). As a result, five phenolic compounds were detected. In this study we also investigated scavenging or the total antioxidant capacity (%) of cocoa polyphenol (CP) fractionated from cocoa powder extract. 114.0 mg/g of gallic acid -equivalent phenolics and 94.3 mg/g catechin- equivalent flavonoids were quantified in this extract. Their free radical-scavenging activity was assessed by 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) assay, β-carotene bleaching test, and xanthine oxidase inhibitory activity (OX). Total antioxidant capacity (TAC) was further assessed against the myoglobin-induced oxidation of 6-hydroxy-2, 5, 7, 8-tetramethylchroman-2-carboxylic acid (ABTS) and expressed as Trolox equivalent. A high correlation between TAC and phenolic contents indicated that phenolic compounds from cocoa were a major contributor of antioxidant activity (0.967 ≤ r ≤ 1.00). CP extract had significantly (P 
  5. Jahadi M, Khosravi-Darani K, Ehsani MR, Mozafari MR, Saboury AA, Pourhosseini PS
    J Food Sci Technol, 2015 Apr;52(4):2063-72.
    PMID: 25829586 DOI: 10.1007/s13197-013-1243-0
    The main objective of this study was to use heating method (HM) to prepare liposome without employing any chemical solvent or detergent. Plackett-Burman design (PBD) was applied for the screening of significant process variables including the lecithin proportion, the cholesterol/lecithin ratio, the pH of solution for liposome preparation, the enzyme/lecithin ratio, the stirring time, the process temperature, the speed of stirrer, the ratio of stirrer to the tank diameter, the application of homogenization, the method of adding enzyme and centrifugation conditions on the encapsulation efficiency (EE %) of liposome and the activity of liposomal Flavourzyme (LAPU(-1)) (P 
  6. Tan JB, Lim YY, Lee SM
    J Food Sci Technol, 2015 Apr;52(4):2394-400.
    PMID: 25829624 DOI: 10.1007/s13197-013-1236-z
    The decoction and infusion of Rhoeo spathacea (Swartz) Stearn leaves have been recognized as a functional food particularly in South America, but has not yet gained international popularity as a beverage. The primary aim of this study was to establish the viability of R. spathacea aqueous leaf extracts as a beverage, in terms of its antioxidant activity and antibacterial activity. The antioxidant contents of aqueous and methanol leaf extracts were evaluated by the total phenolic content (TPC) and total flavonoid content (TFC) assays. The antioxidant activities measured were DPPH radical scavenging activity (FRS), ferric reducing power (FRP) and ferrous ion chelating (FIC) activity. The aqueous leaf extracts in the forms of decoction and infusion, were found to have comparable TPC and antioxidant activity with other herbal teas previously reported by our research group. Both decoction and infusion also exhibited antibacterial activity against six species of Gram positive and four species of Gram negative bacteria, notably methicillin-resistant Staphylococcus aureus and Neisseria gonorrhoeae. A total of four different known phenolic compounds were identified by HPLC and MS, three of which have not been previously reported to be found in this plant. Both the decoction and infusion of the leaves R. spathacea have potential to be popularized into a common beverage.
  7. Samsi MS, Kamari A, Din SM, Lazar G
    J Food Sci Technol, 2019 Jun;56(6):3099-3108.
    PMID: 31205364 DOI: 10.1007/s13197-019-03809-3
    In the present study, gelatin-carboxymethyl cellulose blend film was synthesized, characterized and applied for the first time to preserve cherry tomatoes (Solanum lycopersicum var. cerasiforme) and grapes (Vitis vinifera). Gelatin (Gel) film forming solution was incorporated with carboxymethyl cellulose (CMC) at three volume per volume (Gel:CMC) ratios, namely 75:25, 50:50 and 25:75. CMC treatment has improved the transparency, tensile strength (TS), elongation at break (EAB), water vapor permeability and oxygen permeability of gelatin films. A pronounced effect was obtained for 25Gel:75CMC film. The TS and EAB values were increased from 25.98 MPa and 2.34% (100Gel:0CMC) to 37.54 MPa and 4.41% (25Gel:75CMC), respectively. A significant improvement in antimicrobial property of gelatin films against two food pathogens, namely Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) was obtained in the presence of CMC. The effectiveness of gelatin-CMC blend films to extend the shelf life of agricultural products was evaluated in a 14-day preservation study. The gelatin-CMC films were successfully controlled the weight loss and browning index of the fruits up to 50.41% and 31.34%, respectively. Overall, gelatin-CMC film is an environmental friendly film for food preservation.
  8. Chong WK, Mah SY, Easa AM, Tan TC
    J Food Sci Technol, 2019 Sep;56(9):4371-4379.
    PMID: 31478006 DOI: 10.1007/s13197-019-03905-4
    Time and temperature parameters of superheated steam (SHS) treatment were optimised using response surface methodology (RSM) for specific lipoxygenase (LOX) activity in soya beans and crude protein content in soya milk. The optimal SHS treatment was obtained at 9.3 min and 119 °C. The predicted values of specific LOX activity and crude protein content by RSM were 0.0098 μmol/(min mg protein) and 3.2%, respectively. These values were experimentally verified to be 0.0081 ± 0.0002 μmol/(min mg protein) and 3.0 ± 0.1%, respectively. Sensory evaluation showed that the beany flavour of soya milk produced from SHS treated soya beans was significantly weaker (P 
  9. Jamilan MA, Abdullah J, Alang Ahmad SA, Md Noh MF
    J Food Sci Technol, 2019 Aug;56(8):3846-3853.
    PMID: 31413410 DOI: 10.1007/s13197-019-03855-x
    In this work, voltammetric study based on cetyltrimethylammonium bromide (CTAB) as an ion-pairing agent for the determination of iodine level in iodized table salt has been explored. CTAB was used as an intermediate compound between iodide (I-) and the electrode due to its ability to dissociate to produce cetyltrimethylammonium ions ([CTA]+). The [CTA]+ with a long hydrophobic alkyl chain can be directly adsorbed onto the surface of the working electrode, and this in turns coated the electrode with cationic charge and enhance the electrode ability to bind to iodide (I-) and other molecular iodine ions. A mixture of iodide and CTAB ([CTA]+I-) was prepared and potential of 1.0 V for 60.0 s was applied to pre-concentrate the solution on the working electrode causing the [CTA]+I- to oxidize to iodine (I2). The produced I2 immediately react with chloride ion (Cl-) from the electrolyte of hydrochloric acid (HCl) to produce I2Cl- and form ion-pair with CTA+ as [CTA]+I2Cl-. The linear calibration curve of the developed method towards iodide was in the concentration range of 0.5-4.0 mg/L with sensitivity of - 1.383 µA mg/L-1 cm-2 (R2 = 0.9950), limit of detection (LOD) of 0.3 mg/L and limit of quantification (LOQ) of 1.0 mg/L, respectively. The proposed method indicates good agreement with the standard method for iodine determination with recovery range from 95.0 to 104.3%. The developed method provided potential application as a portable on-site iodine detector.
  10. Koh PC, Noranizan MA, Karim R, Nur Hanani ZA
    J Food Sci Technol, 2019 May;56(5):2563-2575.
    PMID: 31168138 DOI: 10.1007/s13197-019-03739-0
    Fresh-cut fruits are popular due to the convenience provided. However, fresh-cut processes damage fruit tissues and reduce the shelf life of products. Pulsed light (PL) treatment is a decontamination method of foods. PL treatment given repetitively at a certain interval during storage could further extend the shelf life of fresh-cut fruits. Edible coating preserves fresh-cut fruits by providing mechanical strength and reducing respiration and water loss. This study was to evaluate the effects of alginate coating combined with repetitive pulsed light (RPL) on sensory quality and flavour of fresh-cut cantaloupes during storage. Cantaloupes were treated with alginate (1.86%, w/v) and RPL (0.9 J/cm2 at every 48 h up to 26 days) alone or in combination. Flavour analysis of fresh-cut cantaloupes was carried out every 12 days during storage at 4 ± 1 °C while sensory analysis was performed on day 32. Alginate coating and/or RPL retained sugar contents (17.92-20.01 g/kg FW for fructose, 18.77-19.98 g/kg FW for glucose and 23.02-29.41 g/kg FW for sucrose) in fresh-cut cantaloupes during storage. Combination of alginate with RPL reduced accumulation of lactic acid although alginate coating was more effective to minimise changes of other organic acids in fresh-cut cantaloupes. The combined treatment was also more effective than individual treatment in retaining total aroma compound concentration of fresh-cut cantaloupes during storage with the highest relative concentration, i.e. 3.174 on day 36. Overall, the combined alginate coating and RPL was effective to maintain the fresh-like sensory quality of fresh-cut cantaloupes with insignificant overall acceptability compared to the control.
  11. Jahurul MHA, Shian OK, Sharifudin MS, Hasmadi M, Lee JS, Mansoor AH, et al.
    J Food Sci Technol, 2021 Mar;58(3):902-910.
    PMID: 33678873 DOI: 10.1007/s13197-020-04604-1
    The objective of this study was to optimize the extraction of oil from pre-dried roselle seeds using response surface methodology (RSM). We also determined the oxidative stability of oil extracted from oven and freeze-dried roselle seed in terms of iodine value (IV), free fatty acid (FFA) value, peroxide value (PV), P-anisidine and total oxidation values (TOTOX value). The RSM was designated based on the central composite design with the usage of three optimum parameters ranged from 8 to 16 g of sample weight, 250-350 mL of solvent volume, and 6-8 h of extraction time. The highest oil yielded from roselle seed using the optimization process was 22.11% with the parameters at sample weight of 14.4 g, solvent volume of 329.70 mL, and extraction time of 7.6 h. Besides, the oil extracted from the oven dried roselle seed had the values of 89.04, 2.11, 4.13, 3.76 and 12.03 for IV, FFA, PV, P-anisidine, and TOTOX values, respectively. While for the oil extracted from freeze-dried roselle seed showed IV of 90.31, FFA of 1.64, PV of 2.47, P-anisidine value of 3.48, and TOTOX value of 8.42. PV and TOTOX values showed significant differences whereas; IV, FFA, and P-anisidine values showed no significant differences between the oven and freeze-dried roselle seed oils.
  12. Gengatharan A, Dykes G, Choo WS
    J Food Sci Technol, 2021 Apr;58(4):1401-1410.
    PMID: 33746268 DOI: 10.1007/s13197-020-04651-8
    The effect of solvent, substrate-to-solvent ratio and concentration of pectinase on the extraction of betacyanins from the pulp of red pitahaya (Hylocereus polyrhizus) was evaluated with respect to yield, betacyanin content (BC) and total sugar content. The application of betacyanins from red pitahaya in ice cream was then evaluated by comparison to a commercial colourant, E-162. Without the use of pectinase, the highest yields (9.11 ± 0.35%) of betacyanins were obtained using 95% ethanol at a substrate-to-solvent ratio of 1:1. With the use of pectinase at a concentration of 1.5%, the highest yield (17.11-17.45%) of betacyanins were obtained using water as a solvent at a substrate-to-solvent ratio of 1:1 and 1:2. Pectinase treatment (1.5-2.5%) using water as a solvent yielded betacyanins with the highest BC (126.47-130.83 g kg-1) and lowest total sugar content (57.85-59.74 g kg-1). The BC and total colour changes were similar in ice cream containing betacyanins from red pitahaya and E-162 throughout the 21-days of frozen storage at -18 °C. Betacyanins from red pitahaya or E-162 enhanced the antioxidant properties of ice cream. The sensory evaluation of ice cream containing betacyanins from red pitahaya showed a better colour acceptability than E-162.
  13. Seow EK, Gan CY, Tan TC, Lee LK, Easa AM
    J Food Sci Technol, 2019 Apr;56(4):2105-2114.
    PMID: 30996444 DOI: 10.1007/s13197-019-03691-z
    Present study compared the rheological properties of glutinous rice flour (GRF) gel (33.3%, w/v) added with raw bee honey (RBH) or stingless bee honey (SBH) with/without heating treatment. RBH (diatase activity: 12.14 Schade) and SBH (1.53 Schade) significantly reduced the network of GRF gel by lowering the gel viscosity, with RBH having the highest rate of viscosity decrease (- 2.74 × 10-5 Pa). As the addition of heated-SBH or heated-RBH did not reduce gel viscosity, it was hypothesised that active diastase played a major role to weaken gel network. This was further supported by the significant and the lowest storage modulus (G') value of RBH-GRF gel (5.99 ± 0.02 Pa), as compared to SBH-GRF (6.27 ± 0.04 Pa) and control (6.33 ± 0.04 Pa). A detail of rheological behaviour of the gels was further explained using power law. Overall, this GRF gel model has successfully demonstrated the potential of honey diastase in weakening network of starch-based food.
  14. Choi WC, Parr T, Lim YS
    J Food Sci Technol, 2019 Jan;56(1):281-289.
    PMID: 30728570 DOI: 10.1007/s13197-018-3488-0
    The global trend in increasing plant-based protein diets due to health and ideological reasons, has created an increased demand for food legumes that exceeds current production. To meet this demand, it is timely to reduce relying solely on soybean, and explore the potential of the underutilised legumes that are cultivated regionally. Underutilised legumes are rich in protein, carbohydrates and other nutrients that are essential for consumer. However, relatively little is known about their anti-nutritional properties and processing methods. Anti-nutritional factors (ANFs) such as enzyme inhibitors are prevalent in legumes and may interfere with digestibility and nutrient absorption. Nevertheless, an optimised food processing method will overcome this challenge and warrant a safe inclusion of legume in plant-based protein diets. Hence current study aimed to optimise the food processing methods (soaking, wet heating, autoclaving and freezing) and evaluate their efficiency in eliminating the enzyme inhibitors [trypsin, chymotrypsin (CIA) and α-amylase (AIA) inhibitors] present in seven underutilised legumes. Current study showed that autoclaving at 121 °C for 15 min reduced the AIA in all underutilised legumes tested. The AIA and CIA of bambara groundnut were successfully inactivated by wet heating at 50 °C for 60 min, and by autoclaving at 121 °C for 15 min. While the CIA of chickpea was successfully inactivated by freezing at - 80 °C for 24 h.
  15. Shah NNAK, Supian NAM, Hussein NA
    J Food Sci Technol, 2019 Jan;56(1):262-272.
    PMID: 30728568 DOI: 10.1007/s13197-018-3486-2
    This work studied the effectiveness of gaseous ozone disinfection on pummelo (Citrus Grandis L. Osbeck) fruit juice components. Unfiltered and filtered pummelo fruit juices were treated with gaseous ozone for up to 50 min with ozone concentration fixed at 600 mg/h. A microbiological and physicochemical properties analysis were conducted on the ozone-treated fruit juices samples. It was found that the survival rate of aerobic bacteria, yeast and mold in unfiltered pummelo fruit juice were higher compared to filtered juice, as the juice components acted as protective barriers to the microorganisms. The microorganisms' inactivation in pummelo fruit juices was also observed to have increased as the ozone treatment time increased. Significant effects on total colour difference, ascorbic acid content, and total phenolic content were also observed over increased ozone-treatment time. However, ozone was shown to be ineffective in activating PME activity in both types of juice. The experimental results of this study indicated that pummelo fruit juice components had significant effects on the effectiveness of gaseous ozone, however, the degree of the effects depends on the different fruit components (total soluble solids, total phenolic content). As a conclusion, filtered juice showed better quality characteristics in comparison to unfiltered juice post-ozone treatment.
  16. Jeyaraj EJ, Lim YY, Choo WS
    J Food Sci Technol, 2021 Jun;58(6):2054-2067.
    PMID: 33967304 DOI: 10.1007/s13197-020-04745-3
    Clitoria ternatea or commonly known as 'Butterfly pea' has been used traditionally in Ayurvedic medicine in which various parts of the plants are used to treat health issues such as indigestion, constipation, arthritis, skin diseases, liver and intestinal problems. The flowers of C. ternatea are used worldwide as ornamental flowers and traditionally used as a food colorant. This paper reviews the recent advances in the extraction and biological activities of phytochemicals from C. ternatea flowers. The application of maceration or ultrasound assisted extraction greatly increased the yield (16-247% of increase) of phytochemicals from C. ternatea flowers. Various phytochemicals such as kaempferol, quercetin and myricetin glycosides as well as anthocyanins have been isolated from C. ternatea flowers. Clitoria ternatea flower extracts were found to possess antimicrobial, antioxidant, anti-inflammatory, cytotoxic and antidiabetic activities which are beneficial to human health. Clitoria ternatea flower is a promising candidate for functional food applications owing to its wide range of pharmacotherapeutic properties as well as its safety and effectiveness.
  17. Shaharuddin S, Husen R, Othman A
    J Food Sci Technol, 2021 Jun;58(6):2360-2367.
    PMID: 33967332 DOI: 10.1007/s13197-020-04748-0
    Baccaurea pubera is a blood red coloured fruit found exclusively in Borneo. This study was conducted to evaluate the effect of superheated steam treatment on its antioxidant properties and mineral content as well as to determine nutritional values of the fruit. The fruits were treated with superheated steam at 170 °C for 15 min prior to extraction and freeze drying. The results showed that, in comparison to the control, superheated steam treatment enhanced the total phenolic content by 147.8% (287.16 mg GAE/100 g vs. 115.87 mg GAE/100 g) and DPPH radical scavenging activity by 23.7% (66.94% vs. 54.13%). However, there were reductions, as compared to the control treatments, in total flavonoid content by 16.5% (8.29 mg QE/100 g vs. 9.93 mg QE/100 g), lycopene content by 28.6% (0.020 μg/100 g vs. 0.028 μg/100 g) and ferric reducing antioxidant power by 22.2% (844.41 mg TE/100 g vs. 1085.15 mg TE/100 g). The superheated steam treatment was also observed to reduce the mineral content of the fruit, from as little as 3.6% to as high as 52% depending upon the specific mineral.
  18. Suderman N, Sarbon NM
    J Food Sci Technol, 2020 Feb;57(2):463-472.
    PMID: 32116356 DOI: 10.1007/s13197-019-04074-0
    This study investigated the optimization of chicken skin gelatin film production using different concentrations of glycerol as plasticizer, specifically for use as biodegradable food packaging. Response surface methodology (RSM) was used to optimize the production of gelatin films by following a central composite design (CCD) for two quantitative modulators-(A) gelatin at 1.0, 2.5 and 4.0 g; and (B) glycerol at 0, 0.75, 1.50 g-with outcome metrics to predict tensile strength (TS), elongation at break (EAB) and water vapor permeability (WVP). Potentially optimized conditions were experimentally validated to confirm the model's suggestions of 4.0 g for gelatin and 1.5 g for glycerol. Experimental results yielded a TS of 3.81 N/mm, which was higher than the RSM predicted value of 3.09 N/mm (p 
  19. Siddiqui MW, Homa F, Nayyer MA, Ghatak A, Yousuf B, Aftab MA, et al.
    J Food Sci Technol, 2020 Jun;57(6):2010-2016.
    PMID: 32431327 DOI: 10.1007/s13197-019-04233-3
    Though fresh-cut products save our time, but they are very much prone to enzymatic browning that drastically affects product's quality and marketability. Drumstick pods are considered as super food due to high nutritional contents. However, the fresh-cut pods are prone to brown discoloration. The enzyme activities promote the softening and cut-surface browning of pods, thus deteriorates their texture, decreases consumer appeal and shortens the shelf life. So, we aimed to assess the effect of citric (1%) and ascorbic (1%) acid treatments on quality attributes of fresh-cut drumsticks at 3-d interval during storage (5 ± 1 °C). In general there was an increase in lignin and quinone contents, while phenolic content was decreased during storage. However, samples subjected to ascorbic acid dip had higher phenolic content, lower rate of lignin formation, and reduced membrane permeability. Enzyme activities (polyphenol oxidase and peroxidase) were found to increase during storage, however, samples treated with ascorbic acid showed lower activities than that of the control and citric acid treated samples. The reduced enzyme activities resulted in the reduced browning incidence and maintained the quality. Therefore, postharvest dip of fresh-cut drumstick in to ascorbic acid (1%) could be suggested to increase the shelf life with reduced browning during low temperature storage.
  20. Koh PC, Noranizan MA, Karim R, Nur Hanani ZA, Yusof NL
    J Food Sci Technol, 2020 Jun;57(6):2206-2221.
    PMID: 32431347 DOI: 10.1007/s13197-020-04257-0
    This study was to investigate the effects of optimised alginate coating combined with repetitive pulsed light (RPL) on cell wall composition of fresh-cut cantaloupes during chilled storage. Fresh-cut cantaloupes were coated with alginate (1.86%, w/v) followed by RPL treatment (0.9 J cm-2 at every 48 h up to 26 days) during storage of 36 days. Cell wall composition of fresh-cut cantaloupes was determined at every 12 days while microscopic analysis was conducted on day 2 and day 36. Alginate was effective in maintaining high pectin fractions of fresh-cut cantaloupes while RPL showed greater contribution in maintaining hemicellulose fraction. However, the combination of alginate and RPL was the most effective treatment to maintain the overall cell wall fractions that contributed to the cell wall integrity of fresh-cut cantaloupes during storage. The alginate + RPL samples also had the greatest cell turgidity and shape with well-defined cell walls at the end of storage.
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